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The Easy Guide to Decarboxylation

(The process that turns kief into hash!)

6 Easy Steps

 

Decarboxylating your raw bud before cooking with it, while not technically necessary, is highly recommended. Using this quick and easy guide to learn the simple process will allow you to start cooking with cannabis in no time! So get your favorite water pipe ready for when you want to take a well deserved break, and let's get started.

What is Decarboxylation?

Before we start giving you directions on decarboxlation, we should probably explain it! Feel free to skip this part if you already know, but you may just learn something new.

First off, growing and recently harvested cannbis doesn't actually contain any THC (or at least very little). Instead, it contains THCA (Tetrahydrocannabinolic Acid). While research suggests that THCA has anti-inflammatory and neuroprotective effects, it doesn't produce the familiar "high" which is attributed, of course, with THC.

What you've probably guessed already, is that decarboylation is the process that turns THCA into THC. In a broader definition, decarboxylation is actually a chemical reaction that releases CO2 (carbon dioxide). Normally, when cannabis drys, it naturally begins to slowly decarboxylate.

 

Fortunately, we can speed that reaction up exponentially with just a little heat! So without further ado, here is the simple 6 step guide to decarboxylating your cannabis:

 

The Finished Product

What You Need:

  1. Grinded or finely chopped herb or kief (we recommend kief)
  2. Sheet pan
  3. Aluminum Foil
  4. Parchment paper

    Directions:

    1. Pre-heat your oven to 225F. Recommended temperartures vary pretty wildly depending on who you ask. I use 225, but another regularly recommended temperature is 240F. Remember that a lower temperature will cause you to lose LESS terpenes.

    Terpenese are the oils that give cannabis it's distinctive flavors.

                                                           

                                                          

    2. Cover the bottom of the sheet pan with parchment paper

     You don't want the hash sticking to the pan!

                                                          

    3. Thinly spread the herb or kief over the parchment paper                                                   

                                                            

    4. Tightly cover the pan with aluminum foil so that no vapor can escape.

    This also helps to keep in the terpenes.

                                                           

    5. Place the pan in the oven. Again, the recommended times vary based on who you ask.

    At 225F, leave it in for about 50 minutes. At 240, leave it in for about 40 minutes. As long as you don't go crazy from impatience, crank the oven up to 310+, and end up burning the kief/plant, you can't really mess this part up.

                                                          

    6. Leave covered and allow to cool.

                                                          

    That's it, you're done!

    Easy, huh? For more recipes, check out our growing list of recipes.

     

     

    By: Kyle Morley

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    • February 05, 2015